Description
This Shrimp and Chorizo Chowder combines the savory flavors of Spanish chorizo and tender shrimp with smoked paprika in a creamy, hearty broth. Perfect for a comforting meal, this chowder is loaded with potatoes, corn, and fresh vegetables, served alongside toasted baguette for dipping.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, cubed
- 1/2 yellow onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 2 teaspoons paprika (preferably regular, but smoked will work also)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- 4 cups chicken stock
- 1 cup frozen corn (no need to defrost)
- 1 cup half and half
- 1 pound large shrimp, peeled and deveined
- Fresh parsley, garnish
- Baguette toasts, for dipping
Instructions
- Brown the Chorizo: Line a plate with paper towels and set aside. In a large pot over medium heat, add the olive oil and cubed Spanish chorizo. Cook for 3 to 4 minutes until the chorizo browns slightly and releases some fat. Using a slotted spoon, transfer the chorizo to the paper towel-lined plate to drain excess fat.
- Sauté Vegetables: In the same pot, add diced onion, carrot, and minced garlic. Stir occasionally and cook for 3 to 4 minutes until the vegetables soften slightly.
- Add Potatoes and Spices: Add peeled and diced russet potato, paprika, kosher salt, and black pepper to the pot. Stir well to combine the ingredients.
- Simmer Chowder Base: Add the canned diced tomatoes, browned chorizo, and chicken stock. Bring the soup just to a simmer, then continue simmering gently for 15 to 20 minutes until potatoes are tender.
- Add Corn and Cream: Reduce heat to very low so the chowder barely simmers. Stir in frozen corn and half and half. Let the soup return to a gentle simmer.
- Poach Shrimp: Add the peeled and deveined shrimp to the simmering chowder. Cook for 2 to 3 minutes until shrimp are opaque, pink, and just cooked through.
- Serve: Ladle the chowder into large bowls, garnish with fresh parsley, and serve with toasted baguette slices for dipping. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat on the stove.
Notes
- For a smokier flavor, use smoked paprika instead of regular paprika.
- If you prefer a thicker chowder, mash some of the potatoes before adding the shrimp.
- Use fresh parsley for garnish to add a bright, herbaceous note to the chowder.
- Baguette toasts are recommended for dipping but can be substituted with crusty bread of your choice.
- Reheat leftovers gently on low heat to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 1409 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 195 mg
